Ok – these are not from scratch, not healthy, and definitely nowhere near authentic. But they are tasty! The basic concept of the creamy filling came from my high school best friend’s mom. Over the years I have tweaked it, tried adding and subtracting things, and this is what I’ve settled on, though I sometimes add other things if I have them floating around the fridge and need to use them.
Chicken (whole rotisserie is the easiest, but you could also buy roast parts, roast your own, or poach pieces)
Sour cream (8oz)
Green enchilada sauce (either get a bigger can than mine or two regular size cans)
Roast chiles. The canned ones are fine. If you want to roast and peel your own, by all means! I don’t think that the quality of from-scratch ones shines though, and based on the ingredients list, they’re really not full of weird processed ingredients like the enchilada sauce is)
Cheese (cheddar, pepperjack, jack, or colby jack are fine)
Corn tortillas (they really are better with corn than with flour)
Start with your chicken. Pull the meat off the bones and shred it. Save the bones, skin, connective tissue, fat, and other stuff you’re not interested in eating for some chicken stock – it’s easy! I just put the weird stuff in the lid of the rotisserie package. (Money saving tip – my grocery store puts their lefover rotisserie birds on sale for $2.99 after 7 o’clock at night to get rid of them.)
Here are the rest of your add-ins. You want to add your whole small can of chiles, the whole 8oz tub of sour cream (you could try using low fat sour cream or greek yogurt, but the sour cream really does taste better), and just enough of the enchilada sauce to make it loose. You want the mixture to be loose but not soupy. I tasted the mixture and wanted to add a little more heat so I dumped in some crushed red pepper flakes. Cayenne, jalapenos, etc would all work fine too.
Now get to prepping your tortillas. Heat up a skillet on medium-high and toss a tortilla in there. When it starts warming up, flip it over, and proceed to your next tortilla. At this point (if you have enough sauce) you can put some on a plate and a little bit between each warmed tortilla, though it’s not totally necessary. Then make a line of your filling mixture on a tortilla, wrap, and tuck it into your casserole dish.
I usually make pans of enchiladas after dinner and stick then in the refrigerator overnight and then bake them for dinner the following day. My husband raided the pan this morning for breakfast so it looks ugly and I didn’t photograph them after. Bake at 350F for 30-45 minutes. You can start baking covered in foil (to keep the tortillas from drying out) and then take the foil off for the last 10-15 minutes to get the cheese gooey.